To make dough: In bowl of standing mixer fitted with the paddle attachment, combine flour, confectioners' sugar, baking powder, baking soda, butter and salt. Beat on low speed until mixture is the texture of coarse cornmeal, about 2½ minutes. Add yolks, and beat on medium speed for about 10 seconds until a smooth dough forms.

Measure a 2-ounce piece of dough (about 1/10 total recipe); set aside. Flatten remaining dough into a disk, wrap in plastic and chill until firm, or at least 30 minutes.

Meanwhile, sandwich reserved 2-ounce piece of dough between 2 sheets parchment paper and roll to an 8-inch circle (dough will be very thin—almost translucent). Put on a baking sheet and freeze. Put 9-inch flan ring on a parchment-lined baking sheet; set aside.

On a lightly floured work surface, roll chilled disk of dough to an 11-inch round, about inch thick. Fit dough round into prepared flan ring, and trim edges; chill while you make filling.

Set rack in lower third of oven and preheat oven to 350°F.

To make filling: In the bowl of a standing mixer fitted with the paddle attachment, beat cream cheese, butter, goat cheese, mascarpone, salt and flour on medium speed until smooth, about 1 minute. Transfer to larger bowl; set aside. Fit mixer with whisk attachment; wash and dry mixer bowl. Put eggs and sugar in mixer bowl and beat on high speed until light in color, thick and mousse-like, about 3 minutes. Beat in vanilla. Using a spatula, stir about 1 cup of egg mixture into reserved cheese mixture until smooth. Gently fold in remaining egg mixture; set aside.

Remove flan ring from refrigerator and fill with cheese filling. Bake until filling is pale in color and set, about 40 minutes. Rotate baking sheet (back to front) in oven and continue baking until tart is golden brown, about 20 more minutes. Remove to wire rack and let cool on baking sheet (filling will puff as it cooks, then sink as it cools).

Meanwhile, remove reserved 8-inch dough circle from freezer. Remove top sheet of parchment paper. Use a knife to score 8 equal wedges. Working quickly, put dough round on baking sheet, brush with egg glaze, and gently press in 1/2 cup of the pine nuts (reserve remaining pine nuts for garnish). Bake, rotating baking sheet about halfway through cooking, until golden brown, about 16 minutes. Remove from oven. While still warm, cut wedges with very sharp knife along lines scored. Cookies will be very fragile. Cool completely on wire rack.

To serve, remove flan ring and cut cooled tart into 8 wedges. Put wedges on plates, top each with cookie, and sift confectioners' sugar over tops. Spoon ½ tablespoon of each honey onto each plate, and sprinkle with reserved pine nuts. Serves 8.

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